Pink Mini Donuts
These delightful Pink Mini Donuts offer a burst of vibrant flavor and tender texture, perfect for any occasion. Made with wholesome ingredients and naturally colored with fruit, they are a simple yet delightful treat.
Ingredients
- 1 ½ cups all-purpose flour (or whole wheat pastry flour)
- ¾ cup granulated sugar (or coconut sugar)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg, at room temperature
- ¾ cup milk (dairy or plant-based)
- ¼ cup unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 2 tablespoons beet puree or strained raspberry puree
- 1 cup powdered sugar, sifted (for glaze)
- 2-3 tablespoons milk (for glaze)
- ½ teaspoon vanilla extract (for glaze)
- ½-1 tablespoon additional beet or berry puree (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease your mini donut pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk the egg until light, then add the milk, melted butter, and vanilla extract. Stir until just combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined.
- Gently fold in the beet puree until the batter is uniformly pink.
- Spoon the batter into a piping bag or Ziploc bag and pipe it into the donut cavities.
- Bake for 8-10 minutes, or until golden brown and springy.
- Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack.
- For the glaze, whisk together powdered sugar, milk, vanilla extract, and additional puree until smooth.
- Once cooled, dip each donut into the glaze and let set.
Notes
Store unglazed donuts at room temperature in an airtight container for up to 2 days. Glazed donuts should be consumed within 1 day to maintain glaze texture. Can be frozen for up to 1 month.